Filter pureed tomatoes to the pan, add turmeric, salt and the chili powder. Mix well & fry till the oil begins to separate.

Add the ground paste and curry leaves. Fry for 2 to 3 mins.

Add 1 ¼ cup water. Cover and cook till the chicken is fully done, soft and tender. The gravy becomes thick by then. If not, cook the chicken without a lid and evaporate some water. Add more water if needed to get the desired consistency. Cook till the chicken gravy thickens. Garnish with fried curry leaves.

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